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Curried Parsnip and Pear Soup

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“*** Can be frozen up to 4 months ***”
READY IN:
45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepan, combine parsnips, carrots, onion, celery, pear, vegetable stock and bay leaf.
  2. Bring to a boil.
  3. Reduce heat; simmer, covered for 25 - 30 minutes or until vegetables are very tender.
  4. Discard bay leaf.
  5. Stir in evaporated milk, curry powder, pepper and nutmeg.
  6. Puree in blender until smooth.

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